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My family always brings out these cheesy, creamy scalloped potatoes for big get-togethers. The potatoes turn super soft and soak up all that sauce with bits of sharp cheddar and thyme. This dish instantly reminds me of happy meals with everyone at the table.
All the Things You’ll Need
- 1 teaspoon black pepper: Freshly cracked makes the flavors pop.
- 2 teaspoons kosher salt: Plus a dash or two for layering between potatoes.
- 3 cups sharp cheddar: Shred it yourself for gooey melt, use some in each layer.
- 2 tablespoons fresh thyme leaves: You can swap in 2 teaspoons dried if you want.
- 1 large onion: Slice super thin for some sweet softness between potatoes.
- 4 cloves garlic: Chop up fine—it deepens all the flavors.
- 2 cups whole milk: Bring it to room temp so your sauce stays smooth.
- 2 cups vegetable broth: Low-salt broth helps you control the taste.
- 1/3 cup all-purpose flour: This helps get a thick and creamy sauce.
- 1/2 cup butter: No salt, split between the pan and the sauce itself.
- 3 pounds Yukon Gold potatoes: Pick ones that are roughly the same size, then slice about 1/8 inch thick (a mandoline works great).
Handy Walkthrough Guide
- Rest Before Serving
- Let the whole thing chill on the counter for 20 minutes so the cheesy sauce thickens and everything settles together. Sprinkle on thyme if you're into it.
- Baking Process
- Pop the dish in a 400°F oven—cover with foil for 30 minutes. Take the foil off and bake for another 35 to 40 minutes. You want the top deep gold and a fork to slide right in.
- Layer Your Casserole
- Grease up a 9x13 pan. Toss in half the potato rounds, then layer on half the onion slices. Spoon on half the sauce and sprinkle with about half the cheese. Do another round of potatoes, onions, sauce, and finish with tons of cheese on top.
- Create the Sauce
- In a big pan on medium, melt 1/4 cup butter. Whisk in the flour and cook it till it looks a bit brown—about 2 minutes. Start pouring in warm milk and broth, whisk all the time so you don't get lumps. Stir for 5 to 7 minutes till it's thick, then toss in the garlic, thyme, salt, and pepper.
- Prepare Your Potatoes
- First, peel the potatoes. Next, slice them just under 1/8 inch—use a mandoline for nice, even pieces. Drop them in cold water so they don't go brown, then dry really well before layering.
Stash and Prep Advice
- To store, scoop leftovers into an airtight container and keep in the fridge for up to 4 days.
- Putting everything together ahead? Wrap the whole pan tight with foil and pop it in the fridge for up to 2 days.
- If you want to reheat a whole dish, cover it with foil and stick it in the oven (350°F) till nice and hot, about 30 minutes.
- For a single serving, microwave it for two or three minutes—give it a stir halfway through.
- Before baking straight from the fridge, let the dish sit out for half an hour so it bakes evenly.
Awesome Sides to Try
You can serve these creamy spuds with that glazed ham or juicy roast turkey for the holidays, but they're just as good with grilled steaks or roast chicken on a weeknight. Got some crisp salad or oven veggies? Those go amazingly with the cheesy potatoes too. Seriously works for fancy dinners or lazy Sunday meals.
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Frequently Asked Questions
- → What makes Yukon Golds ideal?
They’re perfectly starchy, hold together when cooked, and add a naturally buttery taste to the dish.
- → Why rest before serving?
It gives the sauce time to thicken and helps the layers hold their shape for cleaner slices.
- → Can potatoes be prepped early?
Sure! Store them in cold water for up to a day to keep them fresh. Just drain and dry before baking.
- → Why use foil during baking?
Covering traps steam, softening the potatoes. Removing it later crisps up the cheesy top beautifully.
- → Are other cheeses okay?
Absolutely! Gruyère, Fontina, or blends of your favorites work great for different flavors.